Recipes For 2010

Pierogi

Sauted in butter in a pan, there is simply nothing better!

For The Filling

4 russet potatoes, diced and cookied and drained
1 lb farmer's cheese (or well drained cottage cheese)
1 onion finely diced that has been softened in 1 stick of butter
salt and pepper.

Mash together or mix in a mixer but do not overmix. Some small pieces of potatoes should remain.

Cool.

For The Dough

4-1/2 to 5 cups of flour
1 pint sour cream
2 eggs
salt

Mix ingredients together to form a smooth, somewhat sticky dough.

Rolling

On a floured surface, using a rolling pin, roll dough to a very thin consistency.

Alternately, use a pasta machine to roll out thin (on my machine, I put it through the largest opening first, which is #1, and then I put it through #3 and lastly, #5 to get the consistency I like).

Cut rounds of approximately 4". Put a teaspoon of filling off center of each round, fold over and seal very well. Place on a floured cookie sheet, freeze till firm and then pack into ziploc freezer bags

To Cook